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Learn more about the "Father of the Franchise Industry" in this illuminating history about the Howard Johnson restaurant franchise and the man behind it all.

Howard Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida, and all the way to the West Coast. With a reputation for good food at affordable prices, hungry customers would regularly return for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs, illuminated cupolas and sea blue shutters, were described in "Reader's Digest" in 1949 as the epitome of "eating places that look like New England town meeting houses dressed up for Sunday." Highlighted in television shows such as Mad Men and films Netflix's 2019 The Irishman, it's obvious that Howard Johnson's occupies an indelible and pleasant place popular culture. Boston historian and author Anthony M. Sammarco recounts how Howard Johnson introduced twenty-eight flavors of ice cream, the "Tendersweet" clam strips, grilled frankforts and a menu of delicious and traditional foods that families eagerly enjoyed when they traveled.

In the 1970s, there were around 450 local meat lockers throughout the state of Iowa. Today, there are little more than 100 left. History is finally back on their side with a wave of consumers wanting to support small businesses, shop small and buy local. Consumers now also have an increased urge to take more day trips and explore regions they don't see much in the headlines and bring these meats home for their own culinary creations. This is the story of heritage from the old country being passed down by generations of Iowans, and the future of an industry that has endured through decades of decline. Jay Goodvin details the history of Iowa Meat Lockers and their future.

Culinary Traditions Preserved, Stories Never to be Forgotten

This vital collection of survivor stories uplifts and inspires alongside recipes that nourish your soul. Read about daring partisans who fought in the woods, hidden children who sought comfort from strangers and those who endured unimaginable internment. For Holocaust survivors, food was a way to connect their lives before the war with the homes they created after. Their kitchens were filled with the aromas of familiar foods like chicken soup and brisket while unfamiliar delights they adopted, like arroz con pollo and gnocchi, became part of their repertoire. These are the recipes they share with you. Culinary icons such as Michael Solomonov, Jonathan Waxman, Ina Garten and more contribute their own recipes as tribute to the remarkable survivor community. Author June Hersh gives readers a taste of history and a life-affirming message that honors the legacy of Holocaust survivors.

Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple.

The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the "scraps" of meat cut from the day's butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and belnded with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today.

Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City.

From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups made Akron home. With each new arrival, the city's food changed and deepened to delicious effect. Polish immigrants brought pierogi to the area, and Jews introduced Old World favorites like kugel and hamantaschen. African Americans seeking a better life in the North enriched the Akron palate with the unique and southern-inspired dishes of their ancestors. Last but not least, there is the sauerkraut ball, Akron's official food and favorite snack served at local restaurants, cocktail parties, holiday celebrations, and game day gatherings.

Join author Christopher Andrews on a delectable romp through the long food history of Mobile, Alabama .

From its founding in 1702 by the French, Mobile has had a lot on its plate. Indeed, the story of food itself is a rich gumbo--a dish created in Mobile--tracing the city's rich history, albeit in far more filling fashion. Native, European and African traditions met and blended here. From the colonial days through the Civil War and up to the present, this history serves up a full menu for foodies and history buffs alike.

PEZ is an American classic and a staple of many childhood memories. Take an inside look, through words and vintage images of this iconic brand.

Yet it originated in Austria, where PEZ began in 1927 as compressed peppermint tablets marketed as an alternative to smoking. Upon arrival in the United States in 1952, PEZ quickly took a new direction, adding fruit flavors and three-dimensional character heads to top the dispensers. Now produced in Orange, Connecticut, the iconic PEZ brand is available in over eighty countries, selling more than sixty-five million dispensers annually and inspiring collectors and fans worldwide. Join the world's first and only official PEZ historian, Shawn Peterson, on a journey of sweet proportions for an inside look at the world's most cherished interactive candy.

Catering to all the folks

In business for more than a century, Kewpee is the second oldest hamburger chain in the United States. Beginning with the Kewpee Hotel in Flint, Michigan, founder Samuel “Old Man Kewpee” Blair soon opened his original hamburger stand. That location served the world’s first deluxe hamburger, crafted from fresh, never-frozen beef and topped with tomatoes, lettuce and mayo. By licensing the Kewpee name, Blair and Ohio Kewpee Hotel operator Edwin Adams expanded into a chain of hundreds of hamburger stands and restaurants, mainly in the Midwest. A small number of Kewpee locations survived competition and still serve Olive Burgers, fries, malts and pie to lucky customers.

Author Gary Flinn tells the full story of Kewpee, its many locations long gone and its spinoff, Halo Burger.

Cups, Cones & Claims to Fame in the Buckeye State

Les Dames d' Escoffier New York, the most influential and accomplished women in the food world, present their favorite recipes for everything from simple weekday meals to spectacular party dishes.

Authors Silvia Baldini and Sharon Franke showcase seventy-six family recipes and pairings by Pascaline Lepeltier, MOF, and including a dedication by Lidia Bastianich to LDNY founder Carol Brock and a foreword by Carla Hall.

From Lidia's "Cavatappi with Asparagus and Spinach Pesto" or Ellie Krieger's recipe "Family Favorite Minestrone," to a stunning "Radicchio Salad with Radish, Basil, and Roasted Garlic Vinaigrette" by two-Michelin star Chef Melissa Rodriguez, these recipes are for every occasion and for every level of skill.

Discover the dishes and recipes that some of the most heralded women in the food business, in the greatest city in the world for food, cook when they are in their own home kitchens.

Explore the history of Ohio’s one-bite wonder!  

From humble origins, the buckeye has become Ohio’s namesake candy. Though a classic combination of chocolate and peanut butter, each producer’s offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz Chocolate Company or sample capital city Columbus’ original stuffed offering from The Buckeye Lady. Visit legendary family businesses like fifth-generation Anthony Thomas, Wittich’s, the nation’s oldest candy shop and Winans, a carriage house chocolatier turned coffee roaster, serving up deliciousness at the seat of the state’s Buckeye Candy Trail. Traverse towns to try long-standing favorites from Esther Price, Marie’s Candies and Marsha’s Homemade Buckeyes alongside artistic interpretations from newcomers The Buckeye Co, Tana’s Tasty Treats and Lohcally Artisan Chocolates./

Join Renee Casteel Cook, author of Ohio Ice Cream/ and coauthor of The Columbus Food Truck Cookbook/, as she unfolds how this bite-sized confection has become Ohio’s sweetest symbol.

Recipes born in the city of stars

Los Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has always played an award-winning role. The minds behind these delicious treasures include a pauper who reinvented himself as a prince, a penniless single mom who perfected a treasured recipe to create an empire, and a guru who provided good vibes and scandal alongside cold-pressed juices. Bake up the Cocoanut Grove's Coconut Strawberry Cream Tarts and sip a Zombie from the first-ever Tiki bar to create a little Hollywood magic in your own kitchen.

Amy Bizzarri rolls out the red carpet in celebration of Tinseltown's iconic cuisine.

Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish.

Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.

The food that fuels hardworking Chicagoans needs to be hearty, portable and inexpensive. Featuring select stories and recipes, author Amy Bizzarri surveys the delectable landscape of Chicago's homegrown culinary hits.

Enterprising locals transform standard fare into Chicago classics, including Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs and Pullman Bread. The restaurants, bakeries, taverns and pushcarts cherished from one generation to the next offer satisfying warmth in winter and sweet refreshment in summer. This timeless balancing act produced icons like the Cape Cod Room's Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street's Italian Lemonade.

Although the industry is all but gone today, New Jersey was once the hub of diner manufacturing, making mobile eateries that fed hungry Americans all over.

The silver Airstreams and neon signs of the classic American diner brighten New Jersey's highways and Main Streets but the intrinsic role they have played in the state's culture and industry for more than one hundred years is much more than eggs-over-easy and coffee. Diners are the state's ultimate gathering places--at any moment, high school students, CEOs, construction workers and tourists might be found at a counter chatting with the waitresses and line cooks. Locals yearn for lost favorites like the Excellent Diner and Prout's Diner and still gather at beloved haunts like the Bendix and Tick Tock Diners. Author Michael C. Gabriele offers this delicious history--collected from interviews with owners, patrons and experts--and indulges in many fond memories of classic New Jersey eateries.

Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. The culinary star of these gatherings? The pig.

Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs step back 300 years to demonstrate how to make blood boudin and smoked sausage, ever resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poche' traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouth-watering dive into Cajun devotion to the pig.

No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous.

These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries have been supplied by local fishermen and farmers for decades. So whether you indulge in a tomato pie, pork roll or salt water taffy, take a mouthwatering historical tour and discover timeless treats from Sandy Hook to Cape May.